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Doubling Recipes for Larger Servings - Helpful Tips and Guidelines

Learn how to double recipes effectively to cater to a larger group. Find instructions, adjustments, and useful tips for increasing portion sizes without compromising taste or quality. This resource guides you through doubling recipes step by step, providing insight on ingredient conversions and handling spices. Ensure the success of your meal preparation for any event or gathering with this comprehensive guide on recipe scaling. For further inquiries, contact Idaho State Department of Education Child Nutrition Programs at (208) 332-6820.

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Doubling Recipes for Larger Servings - Helpful Tips and Guidelines

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  1. How to Double a Recipe Idaho State Department of Education Child Nutrition Programs This institution is an equal opportunity provider

  2. Help! • I have a recipe that makes 50 portions, but I need to serve 100 students, what do I do??? This institution is an equal opportunity provider

  3. How to Double a Recipe • Spaghetti and Meat Sauce • Number of Portions: 50 • Size of Portion: 1 cup What do we need to multiply each ingredient by to double the recipe? 2! Spices are handled differently This institution is an equal opportunity provider

  4. How to Double a Recipe • Beef, ground, 85% lean meat/15% fat, raw • 8 lb + 8 oz 8 lb x 2 = 16 lb 8 oz x 2 = 16 oz = 1 lb (Remember Table 5 on page I-36 of FBG!) Total = 17 lb This institution is an equal opportunity provider

  5. This institution is an equal opportunity provider

  6. How to Double a Recipe • Onions, Raw • 8 oz 8 oz x 2 = 16 oz = 1 lb (Remember Table 5 on page I-36 of FBG!) Total = 1 lb This institution is an equal opportunity provider

  7. How to Double a Recipe • Tomato products, cnd, puree, w/o salt • ¾ #10 can ¾ #10 can x 2 = 1.5 #10 cans Total = 1.5 #10 cans This institution is an equal opportunity provider

  8. How to Double a Recipe • Water • 2 QT 2 QT x 2 = 4 QT = 1 Gallon (Remember Table 12 on page I-42 of the FBG) Total = 1 Gallon This institution is an equal opportunity provider

  9. How to Double a Recipe • Water • 6 GAL 6 GAL x 2 = 12 GAL Total = 12 GAL This institution is an equal opportunity provider

  10. How to Double a Recipe • Spaghetti, Dry, Enriched • 4 LB + 12 OZ 4 LB x 2 = 8 LB 12 OZ x 2 = 24 OZ 24 OZ / 16 OZ per LB = 1 LB + 8 OZ Total = 9 LB + 8 OZ This institution is an equal opportunity provider

  11. How to Double a Recipe • When doubling a recipe DO NOT double spices and herbs • Increase amounts by 1 ½ times • Taste, add more if needed Remember to write it down and test it before you call it a standardized recipe This institution is an equal opportunity provider

  12. How to Double a Recipe • Basil, Dried • 2 TBSP 2 TBSP x 1.5 = 3 TBSP Total = 3 TBSP This institution is an equal opportunity provider

  13. How to Double a Recipe • Thyme Leaf, Dried • 1.5 tsp 1.5 tsp x 1.5 = 2.25 tsp = 2 ¼ tsp Total = 2 ¼ tsp This institution is an equal opportunity provider

  14. How to Increase a Recipe • What if we needed to take this recipe from 50 portions to 150 portions? What would we multiply all of the ingredients except spices by? 3 • What if we needed to take this recipe from 50 portions to 250 portions? What would we multiply all of the ingredients except spices by? 5 This institution is an equal opportunity provider

  15. Questions?? Idaho State Department of Education Child Nutrition Programs (208) 332-6820 This institution is an equal opportunity provider

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